Published: by Absolutely Recipes, in the recipes category.

Gluten-Free Lemon Poppyseed Mini Waffles Recipe.

Ingredients:

1 cup mashed potato (from about 2 medium-sized cooked Russet potatoes)
1 large egg
1/3 cup sugar
1/3 cup Swerve sweetener
1 TBSP olive oil
2/3 cup buttermilk
1 (53-ounce) container fat-free vanilla Greek yogurt (I used Dannon Light & Fit)
1 TSP lemon extract
1 TBSP poppy seeds
1 TBSP chia seeds (optional, but will add fiber and help "hold" batter together)
2 cups Pamela's gluten-free baking mix
1 scoop unflavored whey protein powder
Maple syrup (optional)

Recipe Instructions:

Preheat waffle iron to medium-high heat.

Combine mashed potato and next 9 ingredients (through chia seeds) in a stand mixer and mix until combined.

Whisk together baking mix and whey powder.
Beat into potato mixture but do not overbeat.

Lightly coat center of waffle iron with cooking spray; cook in batches using 1/4 cup of batter per waffle.

Carefully remove waffles from waffle iron and let cool on wire rack 10 minutes.
Drizzle with maple syrup, if desired.

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